Warm Pasta Salad with Turkey Sausage

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INGREDIENTS
  • 3 tablespoons olive oil 
  • 1 cup sliced cremini mushrooms
  • 1 pound spicy turkey sausage, casings removed
  • 3 garlic cloves, minced pinch of dried red pepper flakes
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 large bunch escarole, rinsed and coarsely chopped (about 5 cups)
  • 1 pound Barilla farfalle pasta
  • 1 teaspoon kosher salt, plus more to taste
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 cup freshly grated Parmesan cheese
METHOD

  1. Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden around
  2. the edges, about 3 minutes. Remove the mushrooms from the pan and set aside. Add the sausage to the same skillet and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes.
  3. Return the mushrooms to the pan. Add the garlic and red pepper fl akes and sauté for 1 minute. Add the beans and stir to combine. Add the escarole, cover the pan, and let simmer over low heat until the escarole wilts, about 8 more minutes.
  4. Meanwhile, add the pasta to the boiling salted water and cook, stirring occasionally, until tender but still fi rm to the bite, about 8 minutes. Drain pasta, reserving 1 cup of the cooking liquid. 
  5. Transfer the cooked pasta to a large serving bowl. Add the spicy sausage mixture, salt, and pepper and stir to combine. Add enough reserved pasta cooking liquid, 1⁄4 cup at a time, to moisten. Season with more salt and pepper, to taste. Add the Parmesan cheese, toss gently, and serve.
(The Celebrity Pasta Lovers’ Cookbook)

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